Meat is meat. It is all good if prepared well. I have not had anything in any camp that was not first rate. Pofadder, boerwoers, eland roast, testicles in gravy, zebra salami, sprinbok neck in wine, fresh liver, kudu, wildebeest, oryx steak, blesbok, warthog crusted in salt, heart tartare etc etc etc...
As long as it is handled correctly it is all good and truthfully I doubt most of us could tell one type of venison from another with a few exceptions. Oh almost forgot the crock kabobs and the aardvark backstrap. Both excellent. I guess I need to add one correction. I had some type of driwoers from a tourist lodge that was so petrified I couldt bite through it. Taste was ok but gave up after trying a couple bites. A bit like eating a piece of wood with a meat flavour. Maybe if it had been boiled or soaked or something it would have been edible. It certainly was preserved forever.

Mike, now that you mention it, I would rather chew on tree bark than that damned Boer jerky! That stuff is rank!

First post. Traveled to S.Africa last year and it was one of our goals to try some of the different animals we harvested. We had a Springbuck roast and Kudu backstarp bbq. Both were outstanding.